|By Chefspike (Chefspike) on Tuesday, August 22, 2006 - 09:29 pm: Edit|
Not sure if thats spelled right, anyone heard of this women ?
I was listening to her a couple of weeks ago, I think she's on abc radio,on Sat's here in Los Angeles and she was telling a caller about adding an emzine(?) to hollandaise'.
When did that become ok?
what exactly would that do anyhow ?
and then she went on to tell a caller about making it in a blender.
Does anyone do this ?
I find it hard to believe that it would come out the same as doing it the old fashion way.
|By Cheftim (Cheftim) on Wednesday, August 23, 2006 - 05:35 pm: Edit|
Maybe she was saying cooking the yolks brings out the enzyme, lecithin, witch in turn emulsifies the sauce.
|By Chefspike (Chefspike) on Wednesday, August 23, 2006 - 08:39 pm: Edit|
Bingo, THATS what she put in it, EMULSIFIERS,
why would she do that?
to hold it together ?
|By Chefspike (Chefspike) on Thursday, August 24, 2006 - 08:24 pm: Edit|
I checked her web site recipes and there was no mention of it. But I know what I heard 'cause it made me laugh as I was driving in Glendale.
I guess you have to do stuff like that these days in order to see the product, to people who either just don't have the time or don't want to put the time in to do it the other way.
She was elmos chef when he had his show, that bam guy.
She made all the food for it.
|By Tortesrus (Tortesrus) on Thursday, August 31, 2006 - 11:56 pm: Edit|
I remember a fellow student making a blender hollandaise years ago- he just used the egg yolks, no heat, melted clarified butter, lemon , salt, cayenne...it mixed up like making mayonnaise.
you didn't need an emulsifier if you used it right away. quick thick is a cold set corn starch based emulsifier
you could add- if you wanted to hold it and not have it separate-but seems like it would get grainy as the starch swells. classical is still the BEST in my book. if you're not going to make it the correct way- why bother?
|By Chefgibz0 (Chefgibz0) on Saturday, September 02, 2006 - 11:36 am: Edit|
Spike, there is a new generation of Chefs that are using emulsifiers, gums, stabilizers and enzymes in thier cooking. Some use products that alter the proteins while making a forcemeat. Others use gums for stabilizers in vinaigrettes and such. In fact there was one Chef on the Iron Chef America that had a whole Chem Set with him. I am not hip to all the uses and products....but it seems to be a new trend.
P.S. there is an article in the ACF magazine this month about this very subject. I might actually have to read it.
|By Foodpump (Foodpump) on Sunday, September 10, 2006 - 06:35 pm: Edit|
Umm, that article wouldn't mention an enzyme on the market that turns meat scraps into "solid muscle meat" overnight, would it? Read about it a few months back and it left me white-knuckle- sh**less. Then again, it'll probably make every butcher jump for joy...
|By Chefacec (Chefacec) on Monday, September 11, 2006 - 01:10 am: Edit|
Lawd!!!!! Now that's some scary s@#**
|By Kinglear (Kinglear) on Monday, September 11, 2006 - 09:24 am: Edit|
The process you guys are discussing is called "emulsification". It does not necessarily involve the addition of some artificial ingredient. However, the reaction between the protiens and fats in the egg yolks and the acid in the lemon juice causes changes in the texture of the emulsification resulting in either a curdled or broken texture or one that is smooth and creamy. The natural enzymes in the ingredients themselve cause these affects.
Whether you use a hand whisk, egg beater, blender, food processor or any other tool to make hollandaise doesn't matter as long as the process and measurements you use are in the right proportion.
Of course, there are plenty of artificial additives that can affect the shelf life and consistency of hollandaise, though I believe most chefs avoid them. Besides, few make hollandaise any more-it's kind of indicative of "old-school" cooking, don't you think? And raw egg in any form is a bad idea to serve. Who wants to eat that greasy, fatty stuff anyway?
|By Cheftim (Cheftim) on Monday, September 11, 2006 - 01:33 pm: Edit|
There is no raw egg in Hollandaise is there?
|By Kinglear (Kinglear) on Monday, September 11, 2006 - 04:14 pm: Edit|
Yes, there is. You begin with raw egg yolks, plus some seasoning-lemon juice, salt and maybe a little cayenne. Then you slowly encorporate clarified butter that is at about 110ûF making an emulsification. The warm butter is not hot enough to kill the salmonella and campylobacter bacteria that are present in all uncooked poultry products. If you raise the temperature to 140ûF for the necessary 10 minutes, you have broken hollandaise, basically, very buttery scrambled eggs. Yuck.
The only way to make it safely is to use prepackaged pastuerized egg yolks.
|By Chefmanny (Chefmanny) on Monday, September 11, 2006 - 04:27 pm: Edit|
You are bad Tim!!!
You start with raw eggs and almost cook them!, the lemon juice is actually to keep the bacteria count down since you cannot cook them to 135 and not have scrambled eggs.
Yes, you can use pasteurized eggs but they always have that chemical after taste!!!!
When I was young I worked with a chef who always asked the new cooks what they did with the egg whites left when they made "Bordalaise" sauce?!!!!
It was just to see if they knew their stuff I guess!!!!!
|By Kinglear (Kinglear) on Monday, September 11, 2006 - 04:49 pm: Edit|
Unfortunately, lemon juice does not eliminate the inherent bacteria always present in the yolks. Acid will inhibit the growth of bacteria in eggs left at room temps or kept warm, but will not kill or stop it altogether.
I agree, the patuerized egg yolks have a strange flavor-kind of soapy.
There are better, healthier and more flavorful ways to make a sauce these days.
Again, hollandaise is kind of heavy and "old-school." I enjoy fresher tastes these days.
|By Cheftim (Cheftim) on Monday, September 11, 2006 - 05:14 pm: Edit|
My chefs always taught me to cook the egg yolks first. That's the French for you. Maybe I'm just to stupid to see scrambled eggs.
I being sarcastic guys I apologize. I was taught to cook the yolks, whisking all the time, not to a ribbon stage but to a stage when they are lifted by the whip they fall in clumps. Thats a temp of above 155°. I know because I had to prove it to the health inspector.
I remember reading somewhere that egg yolks scramble at a temp of 180°. I cook my English Custard Cream to just under 180°. I find it to be more of a sure thing than looking to see how it coats the back of a wooden Spoon.
I also use whole butter for my Hollandaise not clarified. But don't tell Chef Bernard, OK?
|By Kinglear (Kinglear) on Monday, September 11, 2006 - 05:20 pm: Edit|
Well, Tim, that's great. (I'm not being sarcastic)
If you can get the yolks up above 140, maintain it, and keep them from breaking-go ahead and serve the sauce. I'm impresseed.
|By Cheftim (Cheftim) on Monday, September 11, 2006 - 05:33 pm: Edit|
Chef, I'm just talking about the final temp of the cooked yolks not the sauce. I still keep that in a warm spot not hot.
|By Chefspike (Chefspike) on Monday, September 11, 2006 - 10:20 pm: Edit|
but whole butter has all that crap and water in it, no?
how does that affect it when your trying to hold it?
I like holl., nothing beats that taste, and I don't care about raw eggs.
I would not want a mayo-holl.
but thanks to everyone above for the education.
|By Chefgibz0 (Chefgibz0) on Monday, September 11, 2006 - 10:58 pm: Edit|
Spike...here is some more information. There is a Chef from El Bulli in Spain. He uses...this is just one example, Alginic Acid mixed with fruit juice....chilled and then is dropped in calcium chloride (I think) and when dropped in this solution it creates perfect little balls that explode in the mouth.
"Alginic acid (alginato) is also used in culinary arts, most notably in the "Esferificación" (Sphereification) techniques of Ferrán Adriá of Barcelona's El Bulli, in which natural juices of fruits and vegetables are encapsulated in bubbles that "explode" on the tongue when consumed."
From what I gather he also uses quite a bit of other chemicals to alter the texture, proteins and cell structure of foods.
I hope this helps ya.